or Amanda Erickson
at Hachette Book Group
Amanda.Erickson@hbgusa.com
Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable…This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish.
—Publishers Weekly
_____Banana pancakes with blueberry tea. Oysters with sake. Chocolate with port.
_____Whereas “sex, drugs, and rock ‘n’ roll” provided previous generations with their kicks, today Americans are increasingly discovering (legal!) peak experiences through the magic of food and beverage pairing -- which has been cited as one of the year’s top trends, coinciding with skyrocketing sales of wine, beer, cocktails, and other beverages.
_____With WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea – Even Water – Based on Expert Advice from America’s Best Sommeliers (Bulfinch Press; October 2, 2006; $35.00/Hardcover), award-winning authors Andrew Dornenburg and Karen Page have created a pairing bible that makes it possible to transform every meal -- breakfast, lunch and dinner, 365 days a year -- from ordinary to extraordinary with the right choice of beverage.
_____The authors mine the collective wisdom of more than 70 top wine experts (including 10 master sommeliers*), chefs, and other connoisseurs to create a wide-ranging food and beverage pairing reference covering more than 1,500 categories, including 17 cuisines and 100 cheeses.
_____With the same ease with which a writer consults a thesaurus to find just the right word, this groundbreaking new book makes it possible to find just the right drink to accompany virtually any food you could ever imagine eating. From ice cream to Indonesian cuisine, foie gras to French toast, sushi to shish kebab, WHAT TO DRINK WITH WHAT YOU EAT presents beverage recommendations from experts at dozens of America’s best restaurants, including Babbo, Daniel, Emeril’s, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Mary Elaine’s at the Phoenician, Masa’s, Per Se, Tru and Valentino.
_____The guide also works in reverse, allowing readers to search by beverage to find the perfect food match. Sipping a Beaujolais? Put out a platter of charcuterie. Throwing a backyard barbecue party? Stock up on wheat beer, iced tea and Zinfandel. Finishing off with fruit tarts? Break out the ice wine. Alternatively, if a cup of tea is more your cup of tea, WHAT TO DRINK WITH WHAT YOU EAT identifies the perfect food pairings for black, green, oolong and other teas.
_____Punctuating this invaluable resource are recipes, advice, and anecdotes from the extensive array of experts, including chef Scott Bryan’s recipe for his famed short ribs at Veritas in New York, and poetic waxings on the combination of pepperoni pizza and Barbera d’Alba from sommelier Scott Tyree of Tru in Chicago. You’ll also learn what wines, beers, teas, and other beverages (such as hard cider, which is cited for its exceptional food-friendliness) to stock in your cupboard or refrigerator so that you’re prepared for virtually any food pairing occasion, plus guidelines for how to select and serve them.
_____Authors of six previous books including Becoming a Chef (1995 and 2003 editions), Culinary Artistry, Dining Out, Chef’s Night Out, and The New American Chef, award-winning authors Dornenburg and Page once again draw from the extensive culinary knowledge and passion that have earned them such praise as being called “the brightest young author team on the culinary scene today” on National Public Radio.
About the authors:
Andrew Dornenburg and Karen Page are the authors of Becoming a Chef, Dining Out, and The New American Chef -- all which have been finalists for or winners of James Beard, IACP and/or Gourmand World Cookbook Awards. Dornenburg and Page have been featured extensively in the media, from "The Today Show" to National Public Radio, the Food Network to CNN, as well as other TV and radio shows nationwide. The New York Times Company’s GourmetFood.About.com named their Blog at BecomingAChef.com one of America’s “Top 10 Food Blogs,” and their popular e-newsletter goes out to more than 20,000 readers. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.
TITLE: WHAT TO DRINK WITH WHAT YOU EAT
AUTHORS: Andrew Dornenburg and Karen Page
PUBLISHER: Bulfinch Press
PRICE: $35.00 hardcover
PAGES: 356
PUB DATE: October 2, 2006
ISBN: 0-8212-5718-8
*The 10 master sommeliers featured in WHAT TO DRINK WITH WHAT YOU EAT include Roger Dagorn, Greg Harrington, Alan Murray, Rajat Parr, Paul Roberts, Alpana Singh, Joe Spellman, Larry Stone, Greg Tresner, and Madeline Triffon.